Excellent Plum Pudding

Ingredients

• a pound of chopped suet
• a pound of currants
• a pound of stoned raisins
• eight yolks of eggs
• four whites
• half a pound of bread-crumbs
• a pound of flour
• a pound of sugar
• half a grated nutmeg
• a dessert-spoonful of powdered ginger
• a pinch of salt
• half a tumblerful of rum or brandy
• some thin slices of citron
• mixed peel
• grated lemon peel

Method

1. 1

   Beat the eggs, stir them into a tumblerful of milk, and add the flour and the other ingredients to it; if too dry, moisten with milk; tie up in a pudding-bowl, and boil for five or six hours.

2. 2

   Serve with either Madeira or rum sauce.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 83. The excerpt below is the record exactly as published.

Excellent plum pudding. | Braised leg of mutton. Bonethe leg, lard it with highly-seasoned bacon, tie it up to its original shape, and place in a braising-pan, cover it with slices of bacon, season with carrots and a bouquet of mixed herbs, moisten with water, and cook over a moderate fire for three hours ; when done, cut the string, and dish up the mutton, garnish it with the carrots, reduce the sauce, and pour over it. Excellent plum pudding. Take a pound of chopped suet, a pound of currants, a pound of stoned raisins, eight yolks of eggs, four whites, half a pound of bread-crumbs, a pound of flour, a pound of sugar, half a grated nutmeg, a dessert-spoonful of powdered ginger, a pinch of salt, half a tumblerful of rum or brandy, some thin slices of citron, mixed peel, and grated lemon peel

Cook this with the app: pantry check, scaling, and the assistant.